Instead of plain water the water used to boil the Moong is used to make curry.This Moong water is not only healthy but also adds flavour to curry.If not using Moong can use plain water to make curry with gram flour.

Soak chickpeas overnight in water.

In a Cooker, heat oil on a medium flame. Add chickpeas, cluster beans and small pieces of yam.Stir for a half a minute.Add fenugreek sèeds, cumin seeds, green chillies,dry red chillies and curry leaves..Stir for approximately 2 minutes till all the vegetables are roasted and fenugreek and cumin seeds turn brown.

Add Moong water to the tempered mixture.

Add column flowers and bring to boil on a high flame.

In a bowl take gram flour and add enough water to make a thin batter.

Add this batter to the kadi mixture.This acts as a thickening agent.

Now add Potato pieces and turmeric powder and close the lid of the cooker.

Do 4,5 whistles and off the flame.

When the cooker cools open the lid and bring the kadi to boil on high flame.

Once boiled keep the flame on medium.Now add salt, Lady fingers and drumsticks.

Cook for another 15 minutes or till the vegetables roasted almost cooked.

Lastly add jaggery.Let the curry boil for another fifteen minutes.

Add Banana peel for flavour and pieces of banana (optional)

Consistency of curry should be semi thick consistency.

Serve hot with garnished with chopped Coriander leaves.

Curry is served with Rice topped with an option of Moong,Tuvalu dal or Moong dal.